The Farm Table at Darts Farm

Few restaurants are as closely connected to their ingredients as The Farm Table at Darts Farm, where much of what appears on the menu is grown, reared or produced just steps from the kitchen.

Seasonality drives the cooking. Vegetables are picked each morning before making the short journey from field to plate, while native Ruby Red Devon cattle graze the farm’s wetlands before being selected by Darts’ master butchers and dry-aged for at least 40 days. Much of this produce is cooked over fire or in the wood-fired oven, with a focus on showcasing the quality and provenance of the ingredients.

Tom Chivers leads the open kitchen, where dishes include grilled lamb saddleback chop with wild-garlic-dressed confit Isle of Wight tomatoes and skordalia. Desserts often feature single-origin cacao, crafted by the in-house chocolatiers, and homemade gelato churned from organic milk.

Rustic interiors, an adjacent wine cellar and a small-batch cidery lend the restaurant an atmosphere reminiscent of a vineyard dining room. Alongside wines from Darts’ own Pebblebed Vineyard and other producers, diners can explore distinctive cider and ale pairings.